Revelstoke drinks guide: Our favourite sips

This savvy list of must-try summer cocktails means you can spend less time searching, more time sipping

Monashee Spirits B.C. Negroni. Photo: Cole Hofstra Photography

This article first appeared in print in the June issue of Revelstoke Mountaineer Magazine.

With summer being practically in full bloom, we’ve decided to round up our favourite hot weather favourites — and we’re rooting for locally distilled alcohol this time around! As it happens, our beloved small town knows how to do cocktails right. From garden party-inspired drinks to fiesta-grade margaritas, this list has it all. And don’t be fooled, these a-game beverages are DIY-friendly too.

112 Restaurant Cease & Sekkle

by Alex Berrill

If you’re looking to take a piece of Revelstoke swank to your patio this summer, 112 has got you covered. This rum and lychee cocktail is chock-full of fruity tropical flavours.

1 oz Appleton rum
Lychee liqueur
Freshly muddled pineapple
Pineapple shrub

• Muddle together fruit. Cover with ice cubes
• Pour both alcohols, starting with the rum
• Garnish with pineapple shrub

Jones Distilling Grapefruit G&T

by Megan Moore

Jones’ twist on the classic G&T is simple yet irresistible. Special shootout to the local favourite for keeping us supplied in the smoothest gin out there. A little grapefruit is all we need to accompany this rosé-tinted, Revelstoke-flavoured gin.

1.5 oz Revelstoke Premium Gin No. 1
½ oz St Germain
Squeeze of ½ a grapefruit
Grapefruit wheel garnish

• Combine all ingredients into a shaker with ice
• Strain into glass with fresh ice
• Garnish with grapefruit wheel

Cucumber & Mint Refresher

Warning: This incredibly refreshing cucumber and mint vodka bevy might just become your summer staple. We’re thinking post-bike ride, post-work, post-nap—we could go on.

1.5 oz Mr. Jones Premium Vodka
½ oz St Germain
Squeeze of ½ a lime
3 Mint leaves
3 Slices of Cucumber
Cucumber and mint garnish

• Combine all ingredients into a shaker with ice
• Strain into glass with fresh ice
• Garnish with fresh mint and cucumber slices

Monashee Spirits B.C. Negroni

Cole Hofstra Photography

by Josh McLafferty

For the more dedicated amateur cocktail makers (this one has a few more steps than the others!), this smoky Negroni is nothing short of formidable. We’re talking smoky cedar flavours, Monashee gin, and grapefruit bitters. If this isn’t our mountain town’s cocktail alter ego, we don’t know what is.

1oz Monashee Spirits Ethos Gin
1oz Bittersweet Vermouth
1oz Amaro or Campari
2 Dashes Bitter Hearts Grapefruit Bitters

•Burn cedar and maple chips on a board and cover with wine decanter to fill with smoke
•Combine all ingredients into a mixing glass with ice
•Stir for 10-15 seconds. Strain into a pre-smoked wine decanter
•Swing decanter to infuse cocktail with smoke for 15 seconds
•Strain into rocks glass with 1 large ice cube
•Garnish with a dried orange wheel and sprinkle with dehydrated Campari dust on top

The Taco Club Southside Margarita

by Anne-Marie Tanguay

This dazzling lime-and-pineapple margarita from the Taco Club speaks for itself. But since we’re on the topic, we’ll give you an insider tip to make it even better: try a half sweet, half savoury rim to add a much-welcomed oomph.

1.5 oz Jarral de Barrio Mezcal
1 oz Triple Sec
.5 oz Fresh lime juice
1 oz Pineapple juice

• Mix all ingredients in a shaker with ice
• Half sweet, half savoury rim for taste

Quartermaster Eatery Garden Party

by Izzy Lamoureux-Lambert

Did someone say garden party? Every occasion is good enough to host people this sunny season—and this elegant summer classic is calling our name. Lemon, soda water, gin, Campari. (Leave it to the Quartermaster to make art out of their cocktail selection.)

1 oz Gin
1 oz Campari
¼ oz Simple syrup
½ oz Lemon juice
1 oz Soda water

• Muddle basil in a shaker. Combine all ingredients and shake with ice
• Double strain and serve in an old fashioned glass
• Garnish with a lemon slice and a basil leaf

Amaris Bourdeau is a Revelstoke-based writer and communications specialist.